Secrets for consistent, thin, slices off a goat cheese log?

Are there any "secrets" for being able to cut consistent, thin, slices off a goat cheese log? My first couple of cuts seem to work, but after that the subsequent cuts are smooshed and/or fall apart. Would it make sense to freeze the log first and cut it when if was firmer? Just thinking there might be some secret way to make this work...

Monofilament (fishing line) also works, like unflavored, unwaxed dental floss mentioned above. No matter what, you might need to put the log back in the fridge every few slices, for a few minutes. There's no secret except patience. :-)

Thanks everyone -- sounds like "patience" is the real answer (and, FWIW, I cleaned the knife after every slice and still had the problem. Must be that short time out of the fridge that makes the difference?). Great big "rats" (but glad I asked!) on the frozen -- was kind of hoping it was something simple like that (patience isn't simple for all of us!). Totally appreciate the help.